SUMMER DESSERT RECIPE:

SOUPE DE FRUITS ROUGES AU BASILIC (RED
FRUITS WITH BASIL)

By Philippe Broad

PARIS, 26 JULY 2011  The idea for
this dessert was triggered by American peppered plum jam from the
Carolinas. The pepper brings out the full flavours of red fruits and the
basil gives the blend an unexpected and interesting note.

Serves 4 - 6

Ingredients:

1 lb or 500 g. firm red plums

1/2 lb or 250 g. red currants

1/2 lb or 250 g. raspberries

1 lb or 500 g. honey

Freshly ground pepper from the mill

1 bunch basil

Preparation:

1. Remove stones from plums and remove the red
currants from their stalks.

2. Pour the honey into a saucepan and add the
plums and basil stalks.Add a generous helping of freshly grouund
pepper.Heat gently and allow to simmer until the plums have softened a
little. Then add the red currants and chopped basil.

Allow to
simmer for 2 - 3 minutes, remove from heat and allow to cool and then
refrigerate. Remove the basil stalks and serve in dessert
glasses.